Hyderabadi Chicken Keema Curry

Hyderabadi Keema is a spicy minced meat preparation, served with boiled eggs topped on the spicy keema which is traditionally eaten with bread or pav or roti. It can be eaten at breakfast, lunch or even dinner.

The preparation makes use of any minced meat like lamb, goat meat, beef or even chicken. We do not consume beef due to religious reasons.

Instead of minced lamb or goat meat I gave a try to this recipe by using minced Chicken. Originally the Hyderabadi Keema is a dry preparation but I gave a try for the gravy version of this recipe.

Hyderabad Chicken Keema Curry

Preparation/ Total Time:60 min/90 min

Serving – 3

For Marinade

250 gm minced Chicken/Mutton

1/4 cup Dahi/Yogurt

1/2 Tbsp Garlic paste

1/2 tsp Turmeric/Haldi powder

1/2 tsp Salt

Method

Marinade the keema with the yogurt/dahi, masala/spices, salt. Set aside for 1 hour.

For Curry/Gravy

2-3 Green Cardamom/Elaichi

1 Black Cardamom 1 inch Cinnamon/Dalchini

1/2 tsp Jeera/Cumin seeds

2-3 Black Peppercorn seeds

2-3 Cloves/Laung

1/2 Tbsp Red Chilli/Cayenne Pepper powder

1/2 Tbsp Coriander/Dhania powder

1 tsp Meat Masala powder

2 medium size Onions, finely chopped

1 medium size Tomato, finely chopped

1/2 Tbsp Ginger paste

2-3 Green Chillies, chopped

2 Tbsp Vegetable oil or Ghee(Clarified butter)

Salt to taste

1/2 cup water or as per required

1 tsp dry Meethi leaves/fenugreek leaves/Kasuri meethi, crushed(optional)

For Garnishing

A handful of fresh Coriander/Cilantro leaves, chopped

1 boiled Egg, cut into halves(optional)

Method

1. Heat the oil or ghee in a kadhai/pan and add the spices(cumin seeds, green cardamom, black cardamom, cloves, cinnamon and black peppercorn). Let them splutter on a medium flame.

2. Add onions and fry till golden brown.

3. Add chilli powder, coriander powder, meat masala, ginger paste, salt. Give in a good stir.

4. Add the chopped tomatoes and mix. Let the oil or fat separate.

5. Now add the marinated keema. Saute/stir in properly. Cover and cook on a low flame.

6. Once the keema is almost cooked, add water for the desired gravy or curry consistency, crushed dry meethi leaves and chopped green chillies. Cover and cook till done.

7. Once cooked remove and garnish with coriander leaves and boiled egg.

8. Serve hot with steamed rice, bread, roti or naan.